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Slow Roast Brisket

post #1 of 4
Thread Starter 

Hi Chefs, I just processed two black angus cows, I have  600lbs of ground beef for my cafe and other cuts to roast off for various menu items, I used the chuck for 3-1 patties. I have one of the briskets that I want to get more of a roasted taste than a smoke flavor in the meat. I know I still have to slow roast and baste at a low temp. My question to all of you is, what would be a good idea to use, for a rub and basting liquid trying to stay away from the traditional BBQ Brisket with smoke ring and so on. I would like to serve the Brisket with a Mustard sauce, Horseradish sauce with rolls..................Thanks for the help.................ChefBillyB

post #2 of 4

braise it.

red wine.

good beef stock

mirepoix.

 

reduce braising liquid when done.

 

 

post #3 of 4

A "traditional" way is lipton onion soup mix, wrap in foil, then slow roast.

post #4 of 4

Braised peice of bottom rounds or briskets are used . Both cuts are good . Serve with a Sauce Jardinierre  Au Natural. After cookling let sit overnight in ame juices you cooked them in . It's even better. Celery, onins, carrots, herbs, garlic S & P . Serve with potato pancakes, smashed, or roasted then cooked in same pan as meat. Finish in covered pan in oven  YUM YUM

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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